On to the menu plan! ~ If you are interested on why I may have certain meals on certain days (slow cooker, freezer meals, and/or portable meals often end up on busier days), I have this week’s activities posted over at Angela’s Kitchen where you will also find a printable grocery list for the week’s dinner plan. Stop by and say “Hi!”

The week’s lunch options: Turkey and avocado or roast beef with tomato sandwiches made on Gluten Free Pumpernickel Bread (I can’t wait to try this new bread recipe from Naomi. It looks amazing!), veggies and fruit.

For the freezer: Make a double batch of Slow Cooker Cassoulet, one batch for dinner and one for the freezer. While putting ingredients for one batch in slow cooker, put the ingredients into a gallon sized freezer bag. Mix ingredients around, remove as much air as possible, seal, label and freeze.

For the freezer: Make a double batch of Crock Pot Fajitas, one batch for dinner and one for the freezer. While putting ingredients for one batch in slow cooker, put the ingredients into a gallon sized freezer bag. Mix ingredients around, remove as much air as possible, seal, label and freeze.

Angela has been cooking dairy free since 1994, and gluten free since 2001 for her family and herself. Her cooking goal after diagnosis was to develop recipes to taste as good or better than the pre-gluten-free days and that fit the needs of a growing, active family. Angela is the owner and author of Angela's Kitchen featuring gluten and dairy free recipes, weekly menus, slow cooker, preserving and freezer recipes. When she isn't blogging or teaching gluten and allergen free cooking and food preserving classes, Angela enjoys spending time with her three children and husband, dogs, chickens, gardening and camping.